Control oil temperature
Too cold oil makes the casing greasy, too hot oil browns it before safe cooking. A kitchen thermometer provides reliable control.
Japanese Recipe
Karaage
The irregular shell of potato starch is made particularly crisp by two-stage deep-frying. A short marinating time spices up the meat without adding too much liquid.
Total time
1 hr 10 min
Calories
570 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Crunchy Japanese chicken with ginger
Karaage refers to a Japanese deep-frying technique in which spiced pieces are only thinly coated with starch or flour. Chicken thighs are ideal for this, because they remain juicy even at high heat. After the first deep frying, the meat rests briefly; a hot second pass dries the surface and makes the crust audibly crisp.
Lunch
Dinner
Meat
Japanese Recipes
Recipe
Karaage
Japanese karaage is made from succulent chicken thighs, briefly marinated with soy sauce, sake, ginger and garlic and fried in potato starch until crispy.
Ingredients
4 servings
Method
-
1
Cut chicken evenly
Cut very thick areas flat and divide the meat into pieces of approximately the same size. This way all pieces reach a safe cooking level at the same time.
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2
Marinate briefly
Mix soy sauce, sake, ginger and garlic, mix well with the chicken and marinate covered in the fridge for 30 minutes.
-
3
starch pressing irregularly
Drain the chicken and turn each piece into potato starch. Press the starch only loosely; small wrinkled areas give a particularly crispy surface.
-
4
Perform first deep frying
Heat oil in a high pot to 165 ° C. Fry chicken in small portions for 3 to 4 minutes without overfilling the pot.
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5
Let the meat rest
Leave pieces to rest on a grid for at least 3 minutes, during which time the heat will spread further into the core.
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6
Deep-fry hot
Bring the oil to 190 ° C and fry the chicken in portions for 45 to 60 seconds until golden brown. Check the core temperature at least 75 ° C.
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7
Serve with cabbage and lemon
Degrease the caraage briefly on a wire rack and serve immediately with finely sliced cabbage, lemon wedges and optional mayonnaise.
Kitchen know-how
Tips for Karaage
Do not overfill pot
Many cold pieces lower the oil temperature abruptly, and small portions cook more evenly and become significantly crisper.
Variations
How to adapt this recipe
Cut the breast into even pieces and shorten the first frying cycle, keeping the core temperature as the reliable criterion.
Mix half a teaspoon of Shichimi Togarashi into the potato starch. Citrus and chilli flavours go well with the spicy marinade.
Nutrition per serving
570kcal
31.0 gCarbohydrates
39.0 gProtein
31.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Karaage
Caraage is seasoned before deep-frying and is only thinly coated with starch or flour. No classic breading line with egg and crumbs is necessary.
Potato starch forms a light, brittle crust with irregular, crispy patches. Corn starch is a possible, slightly finer alternative.
One pass works, but the short pause and hot frying significantly improves crunch and even cooking.
Allow to cool completely, filter through a fine sieve and dispose of in a sealed container according to local specifications. Never pour into the drain.
Yes. Heat the starch on a rack at 200 ° C for about 8 to 10 minutes, but the microwave will soften the starch.
Keep cooking